Chemometric classification of edible oils

This paper deals with spectral characterization of different sorts of olive oil and pumpkin seed oil, supplemented by sensory evaluation of the oil quality. UV-Vis, NIR and FTIR absorption spectroscopy and fluorescence spectroscopy were used as the measurement techniques. Chemometrical data processing, mainly multidimensional data analysis, enabled detection of the most informative properties concerning the oil quality. Classification of both kinds of oil samples by sensorial quality was successfully performed by several techniques of discriminant analysis and artificial neural networks. Comparison of olive oil classification based on different spectral techniques enables to find most useful way of the spectral measurement.